526 fish curry recipes

Sri Lankan peegudhu liver curry with beef liver simmered in coconut milk, fragrant curry leaves, lemongrass, and warm spices. Cardamom, cloves, fennel, and chili in every bite.

A simple but tasty rice dish that's made with coconut milk.

Whole chicken baked in a sticky honey-mustard glaze spiked with curry powder and butter. Basted until golden and glazed, this French-inspired classic is pure hands-off comfort food.

Curried omelette simmered in a spiced coconut milk gravy with turmeric, curry leaves, and lime juice. A South Indian-style egg dish for breakfast or dinner.

Lnchee Kabin(Malaysian Spiced Fried Chicken) recipe

A scrumptious and succulent chicken casserole made with curry powder, red pepper flakes and cream of celery soup.

Authentic Goan pork vindaloo marinated 24 hours in vinegar, ginger, garlic, and a dry-spice masala of cumin, coriander, cardamom, and cloves. Tangy, fiery, and deep-flavored Indian curry.

Chicken Indienne, a creamy Anglo-Indian curry-spiced chicken braise with lemon-marinated pieces, sweet candied ginger, and a velvety cream sauce. Served with lime and rice.

German veal cutlets in a quick curry cream sauce with tomato paste, lemon juice, and a splash of cognac. A unique cross-cultural dish ready in 30 minutes.

Glazed barbecued beef brisket simmered fork-tender then finished on the grill with your choice of three glazes: honey-spice, apple-mustard, or apricot. A two-stage method for smoky, glossy brisket.

A creamy curried vegetable casserole of broccoli, cauliflower, and carrots baked in a cheesy, mildly spiced mushroom-soup sauce under a golden breadcrumb crust. An easy, cozy vegetable side or main.

Bobotie lamb meatloaf is the South African Cape Malay classic with curried ground lamb, raisins, almonds, and apple under a turmeric-tinted egg custard topping. Aromatic with kaffir lime.

Curried cabbage and arame seaweed sauteed in sesame oil with shoyu. A quick, mineral-rich macrobiotic side dish loaded with umami that's on the table in 20 minutes. Vegan and plant-based.

House BBQ dry rub built on paprika, chili powder, cumin, coriander and curry, with a whisper of cayenne and thyme. Mix-and-rub spice blend for grilled meats, ribs and chicken. Pantry staples only.

Sri Lankan hathu mushroom curry, a quick stir-fry of mushrooms, green pepper, and onion with curry powder, turmeric, and chili. Vegetarian, ready in 20 minutes.

Roasted root vegetable salad with carrot-curry vinaigrette and crispy fried horseradish. Parsnips, beets, carrots, celery root, and onion roasted hard, dressed warm. Holiday-table showstopper.